Crepes Suzette

Combine the butter and sugar in a large frying pan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium-high. Add the orange juice and orange rind and simmer, stirring, for 2 minutes or until mixture thickens slightly.

Meanwhile, heat the crepes following packet directions until hot. Fold crepes into quarters and arrange, overlapping slightly, in the base of the frying pan. Spoon the hot sauce over the crepes. Remove from heat.

Drizzle liqueur over crepes. Carefully use a match to light the sauce (this will burn off the alcohol). When the flame goes out, divide the crepes among serving plates. Spoon over the sauce and serve immediately with ice-cream.